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Instant Pot Queso Dip
Easy Instant Pot Queso Dip is made with cream cheese, shredded cheese and without Velveeta. A simple nacho cheese dip recipe for parties or game day.
Course
Appetizer
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
10
Calories
386
kcal
Author
Dee
Ingredients
4
tablespoons
butter, sliced
½
cup
yellow onion, finely chopped ( ½ of a medium onion)
1
jalapeno pepper, seeded and finely chopped
1
teaspoon
sea salt
1
teaspoon
garlic powder
1
teaspoon
ground cumin
½
teaspoon
smoked paprika
1 ½
cups
heavy cream
4
ounces
cream cheese, cut into cubes
3
cups
cheddar cheese
1
cup
monterey jack cheese
Rotel (optional) or tomatoes or jalapeno slices
Instructions
Press SAUTE on the Instant Pot, let it heat up, and add the butter.
When butter begins to melt, add the onions and chopped jalapeno, and cook until soft, stirring frequently
Stir in the the sea salt, garlic powder, cumin and smoked paprika
Add the heavy cream, and heat until it begins to bubble and thicken up, whisking or stirring frequently
Hit CANCEl, then gradually add the cream cheese, stirring continuously until it's melted
Gradually add the shredded cheddar and monterey jack, about 1 cup at a time, stirring or whisking well after each cup is added
Press SAUTE, and cook until cheese is fully melted, stirring continuously -- about 1 minute. Add the Rotel, or other mix-ins, if using
Press CANCEL, then press KEEP WARM. Queso will thicken as it sits. Or, transfer to serving bowl and enjoy!
Notes
Recipe was made in the 6-quart Instant Pot electric pressure cooker.
Nutrition
Calories:
386
kcal
|
Carbohydrates:
3
g
|
Protein:
12
g
|
Fat:
36
g
|
Saturated Fat:
22
g
|
Cholesterol:
119
mg
|
Sodium:
594
mg
|
Potassium:
103
mg
|
Sugar:
1
g
|
Vitamin A:
1310
IU
|
Vitamin C:
2.5
mg
|
Calcium:
368
mg
|
Iron:
0.5
mg